Ingredients
- 2 cups unsalted butter, softened
- 2 cups all-purpose flour
- ¾ cup sour cream
- 1 large egg yolk
- ¾ cup white sugar
- ¾ cup chopped walnuts
- 1 teaspoon ground cinnamon
Why This Recipe Is So Delicious
Helpful Tips For Cooking
- Chill the dough before shaping to make it easier to handle.
- Brush the cookies with a little egg wash or milk before baking for a golden, shiny finish.
Step 1
Cut the butter into the flour using your fingertips until it’s well mixed. Then add the sour cream and egg yolk, stirring everything together until you have a firm dough. Shape the dough into a big ball, cover it with plastic wrap or wax paper, and pop it in the fridge for at least a couple of hours to chill completely.
Step 2
When you’re ready, heat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a small bowl, mix the sugar, walnuts, and cinnamon together.
Step 3
Take the dough out of the fridge and divide it into three equal parts. Roll one piece out into a circle, then sprinkle a third of the sugar mixture over it, pressing it gently into the dough. Cut the circle into 12 wedges, like slicing a pie. Starting from the wide end, roll each wedge towards the point to create a croissant shape. Place the rolled cookies on your prepared sheets, curling the tips toward you to make that classic horn shape. Repeat with the other pieces of dough and the remaining sugar mixture.
Step 4
Bake the cookies in batches for about 20 to 25 minutes, until they’re golden brown. Let them cool on the baking sheet for a minute before transferring them to a wire rack to cool completely. Enjoy!
